Enchiladas de Bautizo (Christening Enchiladas)

Ingredients

• Pork lard or vegetable oil, for frying
• 12 tortillas, 15 cm (6 in) diameter
• ~750 ml (3 cups) mole coloradito, heated
• ~1 L (4 cups) three-meat picadillo (chicken, pork, beef), heated
• Garnish:
• 250 ml (1 cup) queso fresco, crumbled
• 1 medium white onion, halved and sliced thinly into half-moons
• 250 ml (1 cup) flat-leaf parsley (Petroselinum crispum), coarsely chopped
• One or two ovenproof dishes, ~5 cm (2 in) deep, sized so the enchiladas fit in a single layer

Method

1. 1
   Heat a small amount of lard or oil in a skillet over medium heat (~160–170 °C / 320–340 °F). Fry each tortilla on both sides until just pliable, adding oil in small amounts only as the pan dries out. Drain on paper towels.
2. 2
   While still warm, pass each fried tortilla through the heated mole coloradito, turning to coat both sides well.
3. 3
   Place the coated tortilla flat, add a generous portion of hot picadillo, and roll firmly. Set in the ovenproof dish, seam side down.
4. 4
   Repeat with remaining tortillas, arranging in a single layer.
5. 5
   Scatter queso fresco, onion half-moons, and parsley over the top. Serve immediately, accompanied by white rice.